Oyster sauce is in demand by restaurants as a necessary component for many dishes of Chinese, Vietnamese, and Thai cuisine. Adds an exquisite flavor to pork, beef and soups.
Benefits and harms
The sauce contains vitamins B, C and PP, microelements potassium, zinc, magnesium, manganese, iron, phosphorus.
The sugar contained in the sauce improves performance and mood.
Oyster sauce is contraindicated for diabetics, allergy sufferers, people prone to obesity and people with problems with the gastrointestinal tract.
Oyster sauce is rich in sodium, which has a beneficial effect on the heart, improves kidney function, helps prevent dehydration and maintains vascular tone.
How to use oyster sauce
When preparing oyster sauce, oyster broth, salt and sugar are used - the result is a dark and thick sauce with a pleasant salty taste.
Composition of oyster sauce Seasoning from oysters allows you to more fully reveal the taste of food prepared with its addition.
Dishes with oyster sauce acquire a special aroma and piquant taste.
This is an assistant for a cook or housewife, which can be used for various types of cooking.
Oyster sauce is widely used in cooking. Its taste goes well with dishes from: vegetables, seafood, rice and meat.
Although the sauce is prepared on the basis of seafood, the fishy taste is practically not felt and it is more reminiscent of a rich beef broth.
